A taste of spring: Easy asparagus recipe with garlic butter

Asparagus is not available in supermarkets all year round; the season is quite short, lasting from April to at most mid-June. It is worth checking their place of origin because supermarkets often stock vegetables imported from Mexico or Chile. Asparagus is worth eating because it is rich in fibre, folic acid, vitamin K, and other essential nutrients, plus it is low in calories and fat content. But how to prepare them in the simplest way?

Chef Shayma Saadat advised in "Simply Recipes" to forgo blanching and instead sauté the asparagus.

- My steaming and sautéing method is much simpler and only requires one pan. First, we quickly sauté the chopped asparagus to soften them, then add a bit of water to create steam that cooks the asparagus. The asparagus remains crisp, tender, and vibrant without the need for blanching - explains the chef.

Does this really work? In the case of young, delicate, and fairly thin green asparagus, this method will definitely work. The individual stalks do not require long cooking and can be eaten slightly al dente. This "toothsome" version will be excellent in grain-based salads but also as a side to the main course.

Crispy, flavourful green asparagus does not need many additions. Garlic, soy sauce, and butter will absolutely do the trick.

Ingredients:

• 450 grams of fresh asparagus,
• 1 tablespoon olive oil,
• 2 cloves of garlic, minced,
• 30 millilitres water,
• 2 tablespoons butter,
• 1 tablespoon soy sauce,
• salt to taste.

Preparation:

1. Trim the woody ends of the asparagus. Cut the stalks into pieces about 2.5 centimetres long, leaving the tips whole and separate from the stalks.
2. In a large pan, heat the olive oil over a medium heat. Add the garlic and sauté, stirring, until it becomes fragrant but not browned, for about 30 seconds.
3. Add the asparagus stalks, but not the tips, and sauté, stirring occasionally. Cook the stalks for about two minutes until they become bright green and slightly softened, but still firm.
4. Now add the asparagus tips and water, cover the pan with a lid, and allow the vegetables to steam for two minutes until they become vibrant and crisp.
5. Remove the lid and check the asparagus with a fork. They should be easy to pierce but still firm, not mushy. If they are still tough, cover and steam for another 30 seconds.
6. After cooking, add the butter and soy sauce, mixing everything until the asparagus is glossy and well-coated.
7. Taste and, if needed, season with salt before serving.

Store leftovers in an airtight container in the refrigerator for up to five days. To reheat the asparagus, warm them in a pan over a medium heat until hot.